British BBQ Society Forums

Hi. I'm sure your aware of how much fat is in a duck. I like to make sure i cook it all out.

Swindon_Ed wrote:Are you spraying them with apple juice?

Also do you wrap them in foil? If do you put anything in the foil?

Finally do you sauce your ribs at the end?

Hi Ed.

i haven't used foil before and i dont put sauce on.
I do spray them with apple juice frequently.

thx for replys guys.

JEC wrote:Is there a lot of salt in your rub? Also how long do you leave it on for?

there is not too much salt on the rubs i have tried.

with lamb ribs i would leave the rub on for quite a few hours.

the other meat i tried rub on was chicken and that seemed to be very dry.

Hi Everyone.

I have noticed that when i put a rub on my meat it will always turn out dry. Is there anything that can be done to counter this.
Or is that the whole point of using a dry rub?

thx

Martin

Nice one Ed

Hi Doc. I tried angel dust once. OOPS WRONG FORUM

I think i will take the family to grillstock as it's not too far from me

Hi. That looks good for a first attempt . Where did you get your meat from? just curious as i live in swindon too.

Look good for first attempt. well done.

Sweet!!!!!!!! I'l have to try and remember the name.

There is also another local butcher I use to use until I found our he's a BNP kinda guy.


Hi Doc.
i may have given you the wrong butcher. I drove past there on the way to my mothers yesterday and the name on the board said Andrews.
sorry ...